Low-Sodium Breakfast Sausage - 0.6g Carbs, 0.2g Fiber, 0.1g Sugar
From: SparkPeople user CHEF_MEG
Love your breakfast sausage but can't handle all the sodium? Try this lower sodium version: 25% less fat, and 1/10th of the sodium.
8 oz lean (80% lean/20% fat) fresh ground pork
2 Tbsp chicken OR vegetable Stock OR apple juice
1/2 tsp thyme, dried
1/4 tsp sage, dried
1/2 tsp black pepper
1/2 tsp red pepper flakes
Using your hands, thoroughly combine all ingredients in a mixing bowl. Fold a 12" sheet of waxed paper in half. Divide the sausage mixture into eight equal portions (about one tablespoon each.) and roll into balls using your hands. Place the balls on one side of the waxed paper, fold the other side over, and press to flatten the sausage into patties.
Coat a nonstick skillet with cooking spray. Cook the sausage over medium-high heat for 10 minutes, turning halfway. Sausage should cook until the internal temperature reaches 160 degrees Fahrenheit.
Servings: 4
Serving Size: 2 patties
Nutrition per Serving: 147.7 Calories, 11.1g Total Fat, 4g Saturated Fat, 0g Polyunsaturated Fat, 0g Monounsaturated Fat, 37.5mg Cholesterol, 36mg Sodium, 9.7mg Potassium, 0.6g Total Carbs, 0.2g Dietary Fiber, 0.1g Sugars, 10.1g Protein
Posted by: chefgloria1030@yahoo.com
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